Hey, all! Shannon here to share some of my "Card Catalog" of random knowledge (as Erin and Olivia like to call it). And because I'm in charge (temporarily), we're going to be talking about SOIL!
This week I received an email in which someone declared "sustainable agriculture is an oxymoron." They proclaimed that with all the carbon emissions released from farming, there is no way it can be sustainable. This person probably isn't connected with their food or even curious to really know how it's created. But what really broke my heart was that they were completely closed off to the idea that some forms of agriculture can be beneficial and regenerative for the soils and the world.
You guys. Sam. Sifton. Is. Coming. Back. To. Maine.
For those who aren't nerdy/creepy enough to be tracking every movement of this wonderful man's life, Sam Sifton is the food editor for the New York Times and a founding editor of New York Times cooking. He is the author of delightfully pithy newsletters that sprout into your inbox prodding you to cook this or that on any lackadaisical weeknight.
My wonderfully kind and gracious mother always told me it is impolite to brag. I trust and love her implicitly, so normally I would abide by such maxims. That said:
HOLY SH*T, you guys! We were named Best of Boston for Best CSA! (It's also apparently impolite to swear, I'm in big trouble. Sorry, Mom.)
Our good friends at Clark Farm were highlighted this week is an amazing article by Nancy Shohet West in this Sunday's Boston Globe. Andrew Rodgers, Head Farmer at Clark Farm, speaks with equal parts eloquence and passion about global supply chain disruption and the importance of buying local:
“A geopolitical event can disrupt the entire world’s food supply,” Rodgers said. “When Russia invades Ukraine, it results in Brazil and Colombia running short on fertilizer. Less fertilizer means there won’t be as much grain to feed livestock, who in turn won’t weigh as much, and meat prices then go up. The ripple effect is amazing.”
